Cilantro Cashew Dressing

Cilantro-Cashew Dressing

https://www.forksoverknives.com/print/print.php?id=49088&email=mjssmd%40yahoo.com

Inspired by the flavors of Indian green chutney, this creamy vegan dressing recipe tastes great drizzled over salads, rice bowls, and roasted veggies. Not a fan of Cilantro? Try some of our other vegan dressings.

This was delicious.  I soaked the cashews in the morning - used hot water, then let it sit in the refrigerator until I returned to work.  It took about 5 minutes, as promised in the directions. 

I started out with just a drizzle of Agave Sriracha as the hot sauce but ended up adding, little by little, probably 1-2 teaspoons.  This evening, I served it over steamed broccoli and red pepper, but woke up dreaming about what else we could use it on.  Just about anything!  The consistency is dressing-like.  Next time, I might decrease the water to make it more like a dip.  It's a thin dip as is.  

By Darshana Thacker

Makes 1 cup
Ready In: 5 minutes

INGREDIENTS:

1⁄2 cup cashews - soak in 3/4 cup water

1 cup fresh cilantro leaves

3 tablespoons lemon juice

1⁄2-inch piece of serrano pepper, seeded

3 cloves garlic

1 teaspoon hot sauce (optional) 

Sea salt, to taste

Directions:

1. 1  Blend cashews and 3⁄4 cup water into a creamy texture. Add cilantro, lemon juice, serrano pepper, garlic, hot sauce (if using), and salt to taste. Blend until smooth.

2. 2  Taste and adjust seasoning.

 

Arugula and roasted sweet potato salad - forks over knives

From cooking course Forks over Knives 

The salad dressing is great, and goes especially well with pistachios. Would try peaches, or other fruits or vegetables in place of or in addition to the sweet potatoes.

Ingredients

For the potatoes:

• 2 cups sweet potatoes, peeled and cut in 1–inch cubes 

• 2 tbsp white balsamic vinegar 

• 1/4 tsp freshly ground black pepper 

• 1/4 tsp cinnamon 

For the dressing:

1/2 cup white balsamic vinegar (I had honey ginger white balsamic from Naked Olive in Berkeley Springs)

3 Tbsp liquid sweetener (I used < 1 Tbsp agave)

1/4 tsp cinnamon

2 Tbsp fresh chives minced

For the salad:

4 cups arugula

1 small fennel bulb shaved on mandolin

Toasted nuts or seeds (used sunflower and pistachio - latter really goes well with this)

Directions:

1) Preheat oven to 375°F (190°C) for a convection oven or 475°F (245°C) for a conventional oven.

2) Toss the sweet potatoes with the vinegar, freshly-ground black pepper, and cinnamon. 

3) On a non–stick sheet pan, or one lined with parchment or a silpat, spread out the potatoes evenly. Place in the oven and roast, turning vegetables over once, for 15-20 minutes or until tender and slightly browned. Let the potatoes cool until they are near room temperature.

4) Prepare the dressing while the potatoes are roasting. In a small bowl, whisk together the remaining balsamic vinegar, honey, cinnamon and chives.

5) Toss arugula with fennel, toss with dressing, add potatoes.  Can add toasted seeds or nuts for crunch.

Tofu with sweet and sour glaze

From Rouxbe cooking class - Forks over Knives 

The liquid for baking is OK - on the salty side.  I couldn't find apricot paste, and 2 cups of pineapple juice seemed a bit much ... plus I couldn't find any in WF.  I might try it another time.  

The bold flavor of this glaze showcases balance between sweet, acid and spice. With garlic, ginger, chiles, and sake, this dish holds up as a hearty main course.

• Serves: 4
 
• •
 
• Active Time: 30 mins
 
• •
 
• Total Time: 1 hr 15 mins
 
• •
 
• Success: 78

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Step 1: Baking the Tofu 

• 2 blocks extra firm tofu, pressed
• 5 tbsp tamari
• 1 tsp garlic granules (optional)
• 1/2 tsp liquid smoke (optional)
• non-stick spray

Method

To bake the tofu, preheat the oven to 375°F (190°C).

Slice each block of tofu, width–wise, into 6 slabs. You should have 12 pieces total. Gently toss the tofu with the tamari (and other flavorings, if using).

Spray a baking tray with non–stick spray and place the tofu onto tray. Bake for 15 to 20 minutes on each side.

The tofu is done when it’s golden and slightly firm. Remove and allow to rest while you prepare the glaze.

*NOTE: For a stronger flavor for the tofu, alternatively you can marinate the tofu in the glaze mixture and continue to bake in the marinade. Use the remaining liquid to reduce as the glaze.

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Step 2: Making the Glaze 

• 2 cups pineapple juice
• 1 cup sake
• 1/4 cup rice vinegar
• 1/4 cup Apricot Paste*
• 3 tbsp honey or agave
• 3 cloves garlic, finely minced
• 1 tbsp ginger, finely minced
• 1/2 tsp chile pepper, minced
• 2 tbsp arrowroot
• 1/4 cup water

Method

To make the glaze, using a small pot, whisk together the pineapple juice, sake, vinegar, apricot, honey, garlic, ginger and chile.

Bring to a simmer over medium–high heat. Then, reduce the heat to medium and let gently simmer for approximately 25 minutes, or until reduced by about a third.

Meanwhile, mix together the arrowroot and water to create a slurry.

Once the glaze is ready, slowly pour in the slurry until you reach a glaze–like consistency. The glaze should nicely coat the back of a spoon. Allow to simmer for another minute or so to cook out the starch flavor. Remove from the heat.

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Step 3: Frying the Tofu 

• 1/2 cup green onions, finely sliced

Method

Heat a non–stick pan over medium–high heat. Once hot, place the tofu into the pan, making sure there is enough space between the pieces. If needed, cook in 2 batches. Sear the tofu on both sides.

Ladle glaze over each piece, making sure they are generously covered. Flip and repeat with more glaze.

Remove from the heat and sprinkle the tofu with sliced green onions.

If desired, serve with Soba Noodle Salad.

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Chef's Notes

• by Chad Sarno 
 
• •
 
• January 10, 2021

*This recipe uses whole food sweeteners. While we’ve used apricot paste, you could also use pineapple or mango paste.

The finished tofu can be put in wraps, rice bowls, or cubed for other stir-fries.

Find more recipes at rouxbe.com/recipes 
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